Basic Techniques

INFUSE:

To steep flavorful ingredients, such as herbs, in a liquid in order to flavor it.

BARD:

To wrap pieces of fat, such as bacon, around lean cuts of meat and poultry to keep them moist and impart more flavor.

FOLD:

This technique involves mixing a light mixture into a heavier one using a spoon or spatula in a figure-eight movement

BASTE:

To spoon juices or fat over food during cooking.  This keeps the food moist and seal in the flavor.

DEGLAZE:

This is used after sauteing food.  After the food and excess fat have been removed from the pan, a small amount of liquid such as stock or wine is stirred in to loosen browned bits of food in the pan.  This mixture usually forms the base for a sauce to accompany the food.

CLARIFY:

You can clarify butter or a liquid.  To clarify butter, heat it slowly to separate the milk solids,which sink to the bottom of the pan, skimming any foam off the top.  To clarify a liquid, such as stock add egg whites and or egg shells to it and simmer for 10 minutes, then cool and strain it the egg whites or shells draw out the impurities.

BUTTERFLY:

To butterfly a leg of lamb, insert the knife into the cavity of the leg bone and cut to one side to open out the meat, then make a shallow surface cut down the center to keep the meat open flat.

ZEST:

to remove the outer layer of citrus fruit.  When zesting you do not want the bitter white pith underneath

EMULSIFY:

This means adding one liquid to another in a slow stream while stirring or blending rapidly.

PUREE:

To reduce food to a smooth pulp.

DREDGE:

To sprinkle flour onto a counter when rolling out pie dough, or to sprinkle confectioners sugar over desserts.  You can also do this with chicken by pressing the flour into the chicken.

DEGORGE:

soaking meat, poultry or fish in cold water and salt to remove impurities.

SAUTE:

similar to frying but involves moving the food around a skillet to keep it from browning to fast.  Usually a small amount of butter or oil is used to prevent the food from burning.

 STEEP:

soak in hot liquid to release lavor into the liquid

JULIENNE:

Cutting food into fine sticks or strips

 

Basic Cooking Methods

BLANCH:

used to remove skin on food.  To Blanch just place food in boiling water for a few seconds, then take it out and place into cold water to stop the cooking process.

BRAISE:

to cook meat slowly usually tough cuts of meat.  To braise brown the meat on all sides then cook very slowly in liquid on a stove or in the oven.

POACH:

to cook food in liquid just below boiling point.  You can poach eggs, fruit, and Fish

SEAR:

This means to brown your food rapidly over high heat.  This helps seal in the juices and keeps the food moist.

REDUCE:

To Reduce a Liquid just boil it down in an uncovered pot.  This will evaporate the liquid and make your dish thicker

CARAMELIZE:

To caramelize sugar just heat it until it melts into a syrup.  when you remove it from the heat it sets and becomes caramelized.  you can also do this over food by sprinkling the sugar over top and heat it in a broiler or blowtorch.  To caramelize onions cook in butter gently 30 minutes or until they become golden brown